All right, fried rice! I promise, this fried rice recipe so quick and easy to make that it’ll be a great side dish or lunch for you to make any day of the week. I sometimes add chicken to this recipes, but the choice is up to you!
Fried rice is nostalgic for me. Some of my favorite nights growing up involved ordering in Chinese food for our favorite place in town (Rising Sun for all my Frankfort, IL followers!). We’d always get a few things that involved a bunch of meat and vegetables in a rich sauce, but without a doubt…fried rice was included in our order. Whether it was beef, chicken or vegetable fried rice, I’ve rarely had Chinese take out at home without the glorious dish. So now, I’m a grown up (hilarious, right), and I need to not only cook healthy meals, but ones that I want to eat on a budget that is pretty realistic for a mid-twenties girl living in a big city.
Anyway, I’ve been working on getting a good fried rice recipe down since college. Needless to say, I’ve messed up A LOT. Let’s not even get into how many times I added too much soy sauce, too much sesame oil, or didn’t even know rice wine vinegar existed. ANYWAY. I’ve finally come up with a fool-proof formula for a fried rice recipe that is easy as pie (or rice, in this instance.). It’s salty, it’s savory and it hits the spot for when you need something better (and easier) than takeout.
Chinese Inspired Fried Rice Recipe
Calories: 340
Servings: 4
Fat: 4.5
Carbs: 63.8
Protein: 11.7
Ingredients
- Olive oil spray
- 1/2 tsp of ground ginger
- 1/2 tsp of ground black pepper
- 3 cloves of garlic, minced
- 2 tbsp of soy sauce
- 1 tbsp of rice wine vinegar
- 1 tsp of sesame oil
- 2 eggs
- 1.5 cups of frozen peas and carrots
- 1 cup of onions, diced
- 6 cups of cooked white rice
Optional: Add protein like chicken, beef, shrimp!
Directions
- First things first, get that rice cooked. I use a rice cooker, but use your favorite method to yield 6 cups of cooked rice.
- Get a wok or large frying pan on medium heat, and spray with olive oil spray. Add onions and garlic to the spray and cook until onions are translucent. Add salt and pepper to flavor. Remember, don’t add too much salt, since soy sauce is going to add all the salty goodness you’ll need.
- While onions are cooking, add ground ginger, soy sauce, rice wine vinegar, and sesame oil together in a small bowl. Mix until combined well.
- Add peas and carrots to the onion and garlic. Cook for about 2 minutes until peas and carrots are warmed through, but not mushy.
- Crack two eggs in a separate bowl and scramble. Add egg to the vegetables in your wok and cook until it’s no longer runny.
- Add cooked rice to your vegetables, and add the sauce you created to the wok. Mix until fully combined.
- Keep medium-high heat as you’re mixing your rice with vegetables. Sometimes I let the rice sit on the heat for a little bit to get some crispy edges on my fried rice!